Thyme-Rubbed Beef Round Tip with Roasted Onion and Pear Wild Rice

Ingredients

  • 1 beef Sirloin Tip Roast (3 to 4 pounds)
  • 1 tablespoon dried thyme leaves, crushed
  • 1 teaspoon pepper
  • 2 small firm pears, cut lengthwise in half, cored
  • 1 medium red onion, cut into 1/2-inch wedges
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1 package (6 to 7 ounces) long grain and wild rice mix
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One Pan Roasted Beef Tri-Tip & Brussels Sprouts

Ingredients

  • 1 beef Tri-Tip Roast (about 2 to 3 pounds)
  • 1-1/2 teaspoons salt, divided
  • 1-1/2 teaspoons fresh cracked black pepper, divided
  • 1 teaspoon minced garlic
  • 2 pounds Brussels sprouts, trimmed and quartered

Directions

  1. Preheat oven to 425°F. Combine 1 teaspoon salt, 1 teaspoon pepper and garlic; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so that tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
  2. Lightly coat Brussels sprouts with nonstick cooking spray. Add remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange Brussels sprouts around roast in roasting pan.
  3. Roast 425°F oven for 40 to 50 minutes for medium rare; 50 to 60 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare, 160°F for medium.) Brussels sprouts should be crisp around the edges and tender. Carve roast into slices. Serve with Brussels sprouts.

Holiday Beef Tenderloin

Ingredients

  • 2-3 lbs. Beef Tenderloin Roast
  • ¼ cup Greek seasoning
  • ¼ cup medium ground black pepper

Directions

  1. Heat oven to 425°F. Combine Greek seasoning and black pepper; roll roast in rub mixture to cover all surfaces.
  2. Place roast on rack in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35-45 minutes for medium rare; 45-50 minutes for medium doneness.
  3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes.(Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  4. Carve roast into slices. Season with salt, as desired.

Turkish-Style Sirloin with Roasted Garlic-Fig Sauce

Ingredients

  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1-1/2 pounds)
  • 2 cloves garlic, minced
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon pepper
  • 1/3 cup dry red wine
  • 1 tablespoon olive oil
  • Salt and pepper
  • Chopped almonds and fresh mint (optional)
  • 1 cup uncooked bulgur wheat
  • 1-1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped salted roasted unblanched almonds
  • 1/2 cup dry red wine
  • 1/3 cup roasted garlic-onion jam
  • 1/3 cup thinly sliced dried figs, stems removed
  • 1/2 teaspoon pumpkin pie spice

Herbed Beef Tenderloin with Holiday Rice

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon coarse grind black pepper
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons butter
  • 3/4 cup each chopped onion and chopped red bell pepper
  • 1 clove garlic, minced
  • 1 package (9 ounces) frozen French-style green beans, defrosted
  • 3 cups hot cooked rice
  • 1/3 cup slivered almonds, toasted

Porcini-Dusted Tenderloin with Porcini-Wine Sauce

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  • 1 cup dried porcini mushrooms, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon pepper
  • 3 cups finely diced fresh tomatoes
  • 1 cup dry red wine
  • Salt and pepper

Classic Beef Wellington

Ingredients

  • 1 center cut beef Tenderloin Roast, chain removed (about 2 pounds)
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 8 ounces mushrooms
  • 1 large shallot
  • 2 tablespoons dry red wine
  • 2 tablespoons Dijon-style mustard
  • 1/2 teaspoon dried thyme leaves
  • 1 sheet frozen puff pastry (1/2 package), thawed